Peach and Pork Belly Glass Noodles

Peach and Pork Belly Glass Noodles

We ordered a case of peaches so I have been using them in all sorts of different dishes. I was looking for something that would be a tasty side for a BBQ and thought of mixing the peaches into a noodle dish loosely inspired by japchae, a Korean noodle dish served cold or room temperature with lots of veggies and sesame. I decided some pork belly would be great in this dish to offest the sweet peaches with something savory. I also added chili paste and basil and it ended up being a great little noodle salad!


The pork is cooked for a few hours in the oven until it is tender and crispy. The sauce is just some rice vinegar, bbq sauce, and mustard.

Saute the peaches with sesame oil and then add the chopped pork.

Next add in the noodles, some chili paste, soy sauce, mustard, and basil.

Great summer flavors!

So much flavor! This worked great as a side dish, or as a full dinner! I liked it best at room temperature, but I also ate it straight from the fridge a few times.

Peach and Pork Belly Glass Noodles

Slow cooked pork belly tossed with peaches, basil, chili, and sweet potato noodles.
Prep Time30 mins
Cook Time2 hrs
Course: Main Course, Side Dish
Cuisine: Korean, Southern
Servings: 8 people as a side

Ingredients

PORK

  • 1 pound boneless pork belly strips
  • 1 cup cider vinegar
  • 1/2 cup BBQ sauce
  • 1/4 cup mustard

NOODLES

  • 8 ounces sweet potato starch glass noodles
  • 2 tablespoons sesame oil
  • 2 ripe peaches core removed and sliced into wedges
  • 2 tablespoons chili garlic sambol
  • 2 tablespoons soy sauce
  • 1 tablespoon mustard
  • 20 basil leaves

Instructions

  • Preheat oven to 325. Place the pork belly on a baking sheet. Mix the vinegar, bbq sauce, and mustard in a large bowl and pour over the pork. Flip the pork strips to make sure they are coated on all sides. Bake for about 2 hours, flipping occasionally, until tender. Turn up the heat to 400 to finish cooking and brown the pork on both sides. Remove from the oven and set aside. Chop into strips once cooled.
  • Bring a pot of water to a simmer and cook the noodles until tender. (refer to the packaging to see if there are any specific cooking times for your noodles) Strain and rinse thoroughly in cold water.
  • Put the sesame oil in a large pan over medium heat. Add the peaches and cook 2 minutes. Add in the pork and cook 1 minute. Add in the noodles and stir.
  • Add in the sambol, soy sauce, and mustard and stir to combine. Add in the basil and remove from heat. Continue to stir until the basil is wilted and the sauce is combined and evenly spread throughout the noodles. Serve.

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